Fluffy Ricotta Meatballs

I have never in my life used a recipe for meatballs.  I always make them from scratch but have always eye balled the amounts etc.  I have to say, I make a fabulous meatball but because I don't measure anything, I cannot share that one with you.  Anyway, enough of what I can't show and on to what I can.  The other day I stumbled on this recipe on the Martha Stewart recipe webpage.  It looked so different to me that I gave it a try.  The result, a super moist and fluffy meatball.  That being said, they are so moist that one or two fell apart, but to me that was great because it added an element to my basic tomato sauce.  Enough of the meatballs remained intact so it wasn't a big deal. 
I did adapt this recipe a bit as far as amounts because I didn't have as much meat as the original recipe called for.  Original recipe can be found here:http://www.marthastewart.com/353738/light-and-fluffy-meatballs

Ingredients:

2 T olive oil
1 small onion, processed in food processor or chopped very fine.
3 slices white bread, crusts removed and torn into pieces
1/2 C milk
1 lb meatloaf mix (beef, veal and pork)
1/4 C parmesan cheese (freshly grated is better)
1 C ricotta cheese
2 T fresh chopped parsley
1 T fresh chopped oregano
1 t salt
1/2 t black pepper
2 Quarts tomato sauce

Recipe:  (Again adapted from Martha Stewart's Light and Fluffy Meatballs)

1. Heat oil in a small skillet.  Add onion, cook until soft, about 3-5 minutes.  Transfer to large bowl and set aside.
2. Combine bread and milk in a small bowl and soak for about 5 minutes.  Squeeze excess milk from bread and finely chop bread.  Add chopped bread to the onions.  Add all other remaining ingredients (except sauce).  Combine with hands, do not over work the meat as this results in tough meatballs.
3. Bring tomato sauce to a simmer in a large deep sided skillet.  Form meatballs and drop into sauce.  Cover and simmer, stirring carefully a few times until cooked through, about 30 minutes.  Serve with additional parmesan cheese is preferred.